Chicken Biryani (New recipe )
Tip – Please use same measuring cup to measure rice and water
Serves: 3 - 4
For the chicken:
750 g chicken pieces, cut into medium size pieces
½ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon salt
Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces evenly with turmeric powder, red chilli powder and salt. Cover and keep aside for half an hour.
1 tablespoon oil / ghee
3 cloves (optional)
1 small bay leaf
1 stick cinnamon
3 onion, finely sliced
1 tablespoon thick ginger – garlic paste
3/4 teaspoon red chilli powder (or 1 teaspoon for more spicy rice)
¼ teaspoon turmeric powder
1 teaspoon coriander powder
1 tomato, finely chopped (1 big size or 2 small size)
4 tablespoon finely chopped mint and coriander leaves (do not add thick stem)
Marinated chicken pieces
Extra 1 teaspoon salt (or to taste)
1/2 teaspoon garam masala powder
1 cup water (200 ml / 8 oz – Indian standard measuring cup) – to make chicken gravy
2 teaspoon lime juice (do not miss this ingredient)
2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) Dawat basmati rice (3 ½ cups water required for 2 cups Dawat brand basmati rice) or 2 cups jeerakasala (Zeera zamba) rice (3 cups water required for 2 cups jeera rice
Raita / pickle for serving
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoons of water and keep aside (spice mix).
Wash and clean rice. Soak in 2 cups of water for half an hour. Drain out water completely.
Heat oil in a pan or karahi (big size karahi) on medium heat. Add whole spices (cloves, cardamom, bay leaf and cinnamon) and fry on a low heat till fragrant.
Add sliced onions and fry till golden color.
Add ginger – garlic paste and stir well for 2 – 3 minutes until the raw smell goes.
Add diluted spice powder and mix well for 2 minutes until the water dries up.
Add chopped tomato and fry well for 2 – 3 minutes.
Add chopped mint and coriander leaves, marinated chicken pieces, garam masala powder, 1 cup water and adjust salt to taste (or 1 teaspoon).. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 25 minutes until 3/4th done (In India, normal cooking time for broiler chicken is 30 – 40 minutes. Popular brands are Suguna and Venky’s brand).
Once you add the marinated chicken, note down the timing.
At this stage (until 3/4th done) open the lid and check quantity of the gravy (Switch off the heat. Carefully remove chicken pieces from the gravy and measure the gravy. It may be 1 to 1 ¼ cup.
Now transfer chicken pieces, gravy (1 cup gravy), lime juice, drained rice and 2 ½ cups water (add water as per the variety of rice. 3 ½ cups water required for Dawat and 3 cups water required for jeerakasala rice. 1 cup gravy + 2 1/2 cups water)
Adjust salt if required.
Cover again and cook on a medium to low heat for another 15 – 20 minutes or until done / rice cooked well and water dries up. Stir occasionally. Serve with raita / pickle / korma..